1Steam tempeh first to remove bitterness. Place the whole block of tempeh in your frying pan. Add ½ cup water, cover with a lid or foil.
– Steam for 10 minutes if using fresh tempeh.
– Steam for 15 minutes if using frozen tempeh, flipping halfway through. Remove from the pan, drain excess water, and let cool slightly.

Pressure Cooker Hack: Place the whole block of tempeh in the Instant Pot with 1 cup of water. Seal and set to Pressure Cook (High) for 5 minutes. Quick release or allow to depressurize naturally. Remove and let cool before continuing.

2In the meantime, heat ½ tbsp olive oil in a frying pan over medium heat. Drain and add mushrooms.

3Sauté for 5–7 minutes, stirring occasionally, until lightly browned.

4Crumble the steamed tempeh into small chunks using your hands or a fork. Add to the mushrooms in the pan. Pour in soy sauce and balsamic vinegar.

5Stir well to coat. Cook for 10 minutes, stirring occasionally, until tempeh is golden and crisped.

6Transfer to a serving plate and enjoy hot with grains, greens, or stuffed into a wrap.